Brian and I didn't get too adventurous this month with our dinner recipes. We have a few new ones in the queue that we want to try out soon, but so far we have stuck pretty close to what we know. So our Recipe of the Month for April is not a brand-new dish, but a new variant on an old recipe — or, to be more exact, two old recipes that Brian combined together.
The first of these was a pasta recipe from Vegetariana that has long been one of our go-to dishes. The original version, "Bow Ties with Cabbage," is pretty simple: just saute four cups of shredded cabbage together with a thinly sliced onion and a minced clove of garlic, and when everything is tender, toss it with cooked bow-tie pasta and sprinkle it with poppy seeds. This is a particularly handy recipe to have in the file, since cabbage is sort of a staple veggie for us. It's cheap and can be used in lots of different recipes, but most of them don't use more than half a head, so this pasta dish is a simple way to dispose of the other half. And it doesn't call for anything we don't tend to have on hand.
Here's the edited version:
PASTA WITH CABBAGE AND SOY "SAUSAGE"
Boil a pot of water. When it boils, add 1/2 pound of any short pasta and cook to al dente (about 8-10 minutes depending on the type).
Meanwhile, heat 1/2 cup water for one minute in the microwave. Stir in 3/4 tsp. salt, a couple of grinds of pepper, 2 crushed garlic cloves, 1/4 tsp. Liquid Smoke, and 1 drop red food coloring (optional if you want your "sausage" to look pinkish). Add 2-3 ounces dry Soy Curls to the liquid in the cup, or however many it takes to soak up all the liquid.
Coat the soaked Soy Curls with 1 Tbsp. corn starch and fry in oil until they're slightly browned and crisp, about 5 minutes. Set aside.
Heat more oil in the pan and toss in 1/2 medium cabbage (sliced into thin shreds), 1/2 onion (thinly sliced), and 1 apple (chopped). Cook until tender.
Drain the pasta and toss it with the cooked Soy Curls, the cabbage mixture, and 1/2 tsp. poppy seeds.
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